Recipe Image
Carol Kicinski

You’ll be loving what’s baking in the oven this summer!

Author Byline Image   Peaches, those lush, juicy, sweet summer fruits, are at their prime right now and I am making sure to get my fill while the getting is good!
   For the first week of peach season I simply indulge in the beauty of biting into a perfectly ripe peach, letting the flavor explode in my mouth and the juices run down my chin. Then I come up with other ways to enjoy the bounty.
   This Peach Tart, free of gluten, dairy, and grains, is one of the ways I enjoy peaches. The cake itself is not too sweet, letting the sweetness of the peaches really shine. And it is dead simple to make – a little whisking,
Peach Tart
Serves 8
Gluten free non-stick cooking spray
1¾ cups gluten free almond flour
6 tablespoons dairy free butter substitute, melted
3 tablespoons grain-free powdered sugar plus more for preparing the pan and dusting the tart
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
2 large peaches, peeled pitted and sliced
   Preheat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray then dust with powdered sugar, tapping out the excess.
   In a large mixing bowl, combine the almond flour, melted dairy free butter, 3 tablespoons powdered sugar, eggs, vanilla, and salt. Whisk until all the lumps disappear and pour the batter into the prepared pan.
   Arrange the peach slices on top of the batter in concentric circles. Bake for 30 – 40 minutes or until browned and set. Let the tart cool then remove from the pan. Place on a plate or platter, dust the top with powdered sugar.
pouring and baking, that’s it!
   If peaches aren’t your thing, you can substitute any of summer’s stone fruits: apricots, cherries, plums…
   If dairy is not an issue for you, use melted butter
in place of the dairy-free butter substitute. I like raw organic honey for baking and to keep the tart grain free, I use grain-free powdered sugar – it contains tapioca starch instead of corn starch.